These Quinoa Bagels are a game-changer – gluten-free, protein-packed, and wonderfully chewy with a slightly nutty flavour. Made with just four simple ingredients, they’re a great alternative to traditional bagels, perfect for a wholesome breakfast or a satisfying snack. Whether topped with avocado, hummus, or your favourite spread, these quinoa bagels are a delicious way to start the day!
Makes 6
Ingredients
- 250ml quinoa (raw, uncooked – white or any colour)
- 250ml water
- 15ml baking powder
- 30ml psyllium husk powder
- 30ml olive oil to work the dough
Instructions - Prepare the Baking Sheet:
Line a large baking sheet with parchment paper and lightly grease it with cooking
spray. Set aside. - Soak the Quinoa:
In a bowl, add the raw quinoa and cover with cold water. Let it soak for at least
2 hours or overnight at room temperature. - Drain and Blend:
Drain the quinoa using a sieve and rinse under tap water. Transfer the quinoa to a
high-speed blender (like a Nutribullet – this won’t work in a low-speed blender or
food processor). Add 250ml water and blend on high speed for about 1 minute until
smooth it’s okay if a few tiny quinoa bits remain. - Form the Dough:
Pour the blended quinoa mixture into a mixing bowl. Add psyllium husk powder and
baking powder. Stir with a rubber spatula for about 1 minute – the mixture will start
as a liquid and it will firm up as you mix. Cover the bowl with a towel and let the dough
rest for 25 minutes at room temperature. - Shape the Bagels:
Preheat the oven to 200°C (400°F). Oil your hands and the dough bowl with
15ml olive oil. Divide the dough into six equal portions. Roll each into a
ball, then press your thumb through the centre to create a hole.
Place the bagels on the prepared baking sheet. To prevent the holes from closing
during baking, insert a metal piping nozzle in the centre of each bagel. - Bake the Bagels:
Brush the tops with water and sprinkle with extra quinoa or bagel seasoning.
Bake on the centre rack for 25-30 minutes or until golden brown. - Cooling Process:
Turn off the oven but leave the bagels inside with the oven door open for 15 mins.
This prevents deflating. Transfer the bagels to a cooling rack and let them cool
completely. Enjoy these wholesome, gluten-free bagels fresh or toasted with your
favourite toppings!
Try this recipe out, and let us know how it goes!